I reach for my chili seasoning recipe any time a big pot of chili or a comforting skillet dinner is on the menu. My homemade seasoning brings the perfect balance of warmth, earthiness, and mild heat without relying on any pre-mixed packets.
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My Favorite Way to Make Homemade Chili Seasoning
I still remember the moment this chili seasoning recipe became a staple in my house. One busy weeknight, I realized I’d started browning ground beef to make chili without checking the pantry first (rookie mistake, I know!). Instead of running to the store, I grabbed spices for chili that I had on hand and whipped up a quick blend.
Ever since I started putting together my own spices for chili, I realized just how much better it tastes compared to store bought. I get to control the amount of spice level for my kids and honestly, it’s just so much cheaper. My son Connor even pointed out that the chili that night tasted “warmer” than usual.
And, if you love homemade seasonings, try my chicken taco seasoning and mild taco seasoning recipes!
Spices for Chili Ingredients
- Chili powder – The base that brings a rich color and that classic chili flavor profile.
- Cumin – Adds awesome depth that makes the mixture feel more robust. I love how this ties everything together.
- Paprika – Gives my homemade chili seasoning a mild sweetness and a beautiful red color. Smoked paprika works well for a deeper flavor and a little more heat!
- Onion powder – Brings a great savory kick without adding any moisture that might turn the mix lumpy.
- Garlic powder – I love that this adds a mellow garlic flavor that still blends easily with other spices.
- Cayenne pepper – For a gentle heat. Adjust the levels depending on whether a mild or spicier batch is on the cards.
- Salt – Enhances all the warm flavors in the mix and keeps the seasoning balanced.
- Ground black pepper – Brings a little sharpness that lifts the overall flavor. I like the sharper edge it adds too!
How to Make Chili Seasoning
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Measure out all of the spices and place them in a bowl or directly into a small jar.
STEP TWO: Mix thoroughly using a whisk or shake the jar until everything is fully combined.
STEP THREE: Store in a cool, dry place for whenever it’s needed.
Tips for the Best Chili Seasoning Recipe
- Use the freshest spices available. I’ve noticed that a new bottle of chili powder or cumin always gives the blend a stronger, zippier flavor.
- Shake the jar before using the seasoning. My jar always gets a quick shake to redistribute the spices before adding it to a recipe!
- Label the batch. Writing the date on the jar helps me keep track of when I made it. That way, I’ll avoid that dreaded lumpy texture that usually comes with past-its-best seasoning mixes.
- Keep the blend mild, then adjust the heat when you’re cooking. I personally prefer a mild batch of chili seasoning, but I’ll add extra cayenne or crushed red pepper directly to the pot if Ben wants a little more kick!
- Choose the right storage container. An airtight container preserves the flavor of this chili seasoning recipe longer and keeps the spices from clumping over time.
Chili Spice Recipe Variations and Substitutions
- I sometimes switch out the paprika for a smokier flavor. Smoked paprika is a great swap for when I’m making chili for tacos or nachos, as it works well with sour cream!
- Dried oregano or thyme adds a subtle lift. This is my go-to when using this seasoning blend in soups or bean dishes. The difference is subtle, but there’s a bit more depth there.
- Increase the cayenne or add a small amount of crushed red pepper for even more heat. Connor and Leah prefer the regular mild version, so I usually spice things up in individual servings for the adults that want more heat.
- A touch of dark chili powder creates a deeper hue and slightly bolder flavor. Just beware of the extra spice factor that comes with it!
Chili Seasoning Recipe FAQs
How much seasoning for chili do I need?
Generally, I use about two tablespoons of seasoning per pound of meat or beans. I’ll dial things up or down depending on how spicy or mild I want my chili to be.
What are some other uses for homemade chili seasoning?
This blend works well in my sweet potato and black bean tacos, soups (like a beef and barley soup!), roasted vegetables, bean dishes, skillet meals, and even sprinkled over potatoes. I also love using it over tri tip for an extra hit of spice that works well with the tender meat.
How should I store leftovers?
I keep the mix in an airtight container in a cool, dry place, like the kitchen cupboard. I personally use these glass spice jars and label each one when I fill them. This helps maintain the seasoning’s earthy flavor and stops any moisture from getting into the container and affecting the texture. It should stay good for up to a year when stored properly and made with newer spices.
More Easy Chili Recipes
Easy Chili Seasoning Recipe
Equipment
- Glass spice jars for optional storage
Ingredients
- 1/4 cup chili powder
- 1 tablespoon paprika
- 1 1/2 tablespoon cumin
- 2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cayenne
- 2 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Combine all of the seasonings into one bowl or jar.
- Shake, whisk, or stir to combine.
- Use 2 tablespoons per pound of meat.
Notes
- Use the freshest spices available. A new bottle of chili powder or cumin always gives the blend a stronger, zippier flavor.
- Shake the jar before using the seasoning.
- Label the batch. Writing the date on the jar helps keep track of when it’s made.
- Keep the blend mild, then adjust the heat when you’re cooking. Add extra cayenne or crushed red pepper directly to the pot if you want a little more kick!
- Store leftovers in an airtight container for up to a year.Â
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
